Beef Tartare with Samphire on Peppered Biscuits & Pumpkin-Peach Salad
Beef Tartare with Samphire on Pepper Biscuits & Pumpkin-Peach Salad
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
2
Temps de préparation / Prep time
25 min.
Temps de cuisson / Cooking time
10 min.
Indulge in this refined combination: beef tartare with samphire, delicately enhanced with Boreal Pepper Mix, shallots, and capers, served on homemade tender, golden pepper biscuits. Each bite is elevated by the smooth richness of an egg yolk.
On the side, a vibrant salad blends shredded pumpkin, peach slices, baby spinach, and slivered almonds, all topped with a maple syrup and balsamic vinaigrette. Creamy goat cheese crowns this autumnal creation, where every flavor sings in harmony. A tribute to culinary elegance and the delights of the season.
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media/TV1. Airing from February 19, 2025. Cooked at Ferme Bédard & Blouin in Charlesbourg.
Par / ByChef Peter
Ingrédients / Ingredients
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170g beef tenderloin, finely diced
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3 sprigs of samphire
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2 gherkins, chopped
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1 tsp chopped parsley
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1 tsp Boreal Pepper Mix
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1 tsp olive oil
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1 tsp capers, chopped
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1 tbsp Dijon mustard
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1 grey shallot, chopped
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1 egg yolk
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2 cups all-purpose flour
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3 tsp baking powder
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1 tsp fine salt
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4 tbsp cold butter
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1 cup 2% milk
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1 small pumpkin or a quarter of a medium pumpkin
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1 peach, sliced
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1 cup baby spinach
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2 tbsp walnuts (or almonds)
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4 tbsp olive oil
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2 tbsp balsamic vinegar
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2 tbsp maple syrup
- ½ cup goat cheese
TARTARE
PEPPER BISCUITS
PUMPKIN-PEACH SALAD
Instructions/ Directions
TARTARE
Prepare the beef tartare by mixing all ingredients except the egg yolk. Season to taste (additional salt and pepper if needed). Let rest in the fridge for about 30 minutes.
PEPPER BISCUITS
In a bowl, rub the flour and cold butter together with your hands until the mixture reaches a crumbly texture.
Once the flour has a sandy texture, add the baking powder. Make a small well in the center, gradually incorporate the milk, add the Boreal Pepper Mix, and mix well to form a dough. Knead briefly and let rest at room temperature for about 1 hour.
Shape the dough into 2-inch balls, flatten them into ½-inch thick discs, and cook covered in a buttered non-stick skillet over medium heat for 8-10 minutes, flipping halfway through. Set aside.
PUMPKIN-PEACH SALAD
Peel, deseed, and cut the pumpkin into large chunks. Grate the pumpkin using a cheese grater.
In a bowl, combine baby spinach, grated pumpkin, olive oil, maple syrup, peaches, goat cheese, and balsamic vinegar. Let rest for about 5 to 10 minutes.
PLATING
Arrange the salad on a plate and garnish with additional goat cheese and walnuts if desired.
Place the tartare on the biscuits (using a ring mold or a small bowl for a refined presentation), then top with an egg yolk. Serve.